Homemade Parsley and Macadamia Pesto Sauce
Course: MainCuisine: AustralianDifficulty: Easy
Servings
1
servingsPrep time
5
minutesCooking time
10
minutesCalories
120
kcalTotal time
15
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1.5 cups Parsley
1 Macadamia nuts-80 grams, shelled
2 Garlic cloves
1/2 cups Extra virgin olive oil
1/3 cups Parmesan-finely grated
Directions
- In a food processor combine the parsley leaves, macadamia nuts and garlic until almost smooth.
- Keep the food processor switched on whilst gently adding in the olive oil in a continuous stream.
- Just before switching it off, throw in the parmesan cheese.
- Transfer to a bowl and serve immediately. Season if required.
- Recipe Hints and Tips:
- Homemade Parsley and Macadamia Pesto Sauce is suitable to freeze. Spoon mixture into a well greased ice cube tray. Will hold well in the freezer for 6 – 12 months.
Homemade Parsley and Macadamia Pesto Sauce
Homemade Parsley and Macadamia Pesto Sauce is a great standby if you have no store bought bottles in the pantry. It tastes so much better fresh and there are so many different types to try. They’re delicious stirred through some freshly cooked pasta. Try this one!
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